I really would not know Alka. Is there a difference in the quality of garlic or the maturity of garlic? I wonder if this lot is less dried and more tender? Only my guess....
Iswarya, I do not know too much about Chettinad cooking to give you a lot of options. But you could make Chicken or fish:
You can make a paste of the masala with a little curd or vinegar and marinate the fish or chicken. then you make a masala of tomato and onions and cook the chicken or fish in it. Or for a dry preparation after marinating for 3-4 hours pan fry and cook.
